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Amazingly Fluffy Gluten-&-Grain-Free Pancakes

Amazingly Fluffy Gluten-&-Grain-Free Pancakes | Nutrition & Recipes | Scoop.it

Can you think of a tastier way to start your day? I didn't think so...

Fluffy Gluten-&-Grain-Free Pancakes.  Author: Diana Keuilian 
Prep time  10 mins  Cook time  12 minsTotal time  22 mins Serves: 4

Kathy Heidebrecht's insight:

 

Ingredients

5 organic eggs

1 cup coconut milk, canned, full fat

2 Tablespoons coconut oil, melted

⅓ cup coconut sugar/palm sugar

2 Tablespoons pure maple syrup

1/4 teaspoon sea salt

1/2 cup coconut flour

1/2 cup arrowroot starch

2 teaspoons lemon juice and zest

1 Tablespoon baking powder

1 cup blueberries, organic, fresh or frozen

 

InstructionsIn a food processor combine all of the ingredients except the berries. Blend until smooth. Fold the berries into the batter.

 

Grease a large skillet or pancake griddle with coconut oil and place over medium heat. Place 1/4 cup scoops of batter onto the skillet, cover with a glass lid, and cook until bubbles form. Remove the lid, flip each pancake and then replace the lid and cook for another minute, until golden on both sides. Cooking with the lid on really helps your pancakes reach amazingly fluffy heights!

 

*Kathy:  I've been doubling the recipe and freezing the leftovers for a quick breakfast for my son. 

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The Best Gluten-Free Flour Blends

The Best Gluten-Free Flour Blends | Nutrition & Recipes | Scoop.it
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Cinnamon Swirl Gluten Free Quick Bread

Cinnamon Swirl Gluten Free Quick Bread | Nutrition & Recipes | Scoop.it

Ingredients

For the quick bread
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)(kathy: see 5 gluten free recipes in your Gluten Free File for this flour recipe)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (8 fluid ounces) buttermilk, at room temperature

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

For the cinnamon-sugar mixture
1/2 cup (100 g) granulated sugar

2 teaspoons ground cinnamon

For the glaze
1 cup (115 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary
Directions
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Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside.

Make the quick bread batter. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy.

Make the cinnamon-sugar mixture and assemble. In a small bowl, place the granulated sugar and cinnamon, and mix to combine well. Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula. Place half of the cinnamon-sugar mixture on top and shake into an even layer. Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner. Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven.

Bake the loaf. Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F. Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes). Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely.

Make the glaze while the quick bread is cooling. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle the glaze in zigzag patterns all over the top of the cooled quick bread. Slice thickly and serve.

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How to Make Low-Carb, Gluten-Free "Cloud" Bread with Just 4 Ingredients!

How to Make Low-Carb, Gluten-Free "Cloud" Bread with Just 4 Ingredients! | Nutrition & Recipes | Scoop.it

Cloud Bread

Ingredients

3 eggs, separated
3 Tbsp cream cheese, softened
1 tsp honey
1/4 tsp cream of tartar

Directions



Start by separating your eggs. Put the yolks into a small bowl, and set the egg whites aside for now.

Next, add the softened cream cheese and honey to the egg yolks, and whisk the mixture together until it’s smooth.

For this next part, you’ll either need a hand mixer or a stand mixer, because we’re about to whip some egg whites (and no one wants to do that by hand!)

Add the cream of tartar to your egg whites. Beat the mixture at a high speed until the egg whites form stiff peaks, which should take about 5 minutes.

When the egg whites are whipped and fluffy, carefully fold the yolk and cheese mixture into the whites. Make sure to gently fold the two mixtures together, so your egg whites don’t lose too much air.

Scoop the mixture onto a greased baking sheet in rounds. We made 6 large rounds on our baking sheet, but you could also make 10 or 12 smaller ones. Up to you!

Bake your cloud bread in a 300 degree oven for 30 minutes, or until golden brown. Move your “clouds” to a cooling rack and let them cool completely before eating.


The uses for this light, fluffy, and slightly sweet “bread” are almost endless! Use them as a crust for mini pizzas, as sandwich bread, slather some frosting on top and eat it like a piece of cake, or use a smaller piece in place of an English muffin for eggs Benedict! My favorite way to eat cloud bread (so far!) is to warm it up a bit and smother it in my homemade peach jam. Yum! :-)

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My Favorite Gluten-Free Sandwich Bread Recipe - Free Eats

My Favorite Gluten-Free Sandwich Bread Recipe - Free Eats | Nutrition & Recipes | Scoop.it
Ingredients

1 3/4 cups (235 grams) brown rice flour
3/4 cup (100 grams) tapioca starch
1/2 cup (80 grams) potato starch
3 tablespoons ground flax (I use golden flax)
1 1/2 teaspoons xanthan gum (I use Authentic Foods' corn-free xanthan)
1 1/2 teaspoons coarse sea salt
1 tablespoon active dry yeast (most packets are 2 1/4 teaspoons)
2 tablespoons light brown sugar
1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice "wheaty," "malty" flavor)
3 large eggs, room temperature
1/4 cup olive or canola oil
1 cup warm milk or milk substitute

Instructions

Place the dry ingredients (brown rice flour, tapioca starch, potato starch, ground flax, xanthan gum, sea salt, active dry yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.
Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball. If your dough forms a ball or doesn't look like the photo, add some additional milk/milk sub or water to achieve the correct consistency. Please see the picture below for an idea of how it should look.
Remove bowl from the mixer and scrape the dough from the paddle attachment. Using a spatula, scrape down the sides of the mixing bowl (don't be too fussy about this part) and cover the bowl with oiled plastic wrap. Allow the dough to rise for 1 hour in a sufficiently warm, 80 degree place (this is crucial, so try to make the extra effort to find a good spot. I use the top of my toaster oven set on warm. I have to put an upside down, metal cake pan on top of it, and then place the bowl of dough on that, so that the bottom doesn't get too hot).
After one hour, preheat the oven to 350 degrees. Deflate the risen dough gently with a spatula and scrape it into a well-greased loaf pan (I use pan spray). Use your spatula to level off the dough the best you can.
Cover lightly with the oiled plastic wrap and allow to rise for 20-30 minutes more in a warm place. When the bread is ready to bake, It will be level with the top of the pan (for an 8.5 by 4.5 inch pan) or almost level with the top if you are using a (9 by 5 inch pan).
Gently remove the plastic wrap without deflating your loaf and set it on the center rack of your preheated oven.
Bake for 50-55 minutes. The loaf will be a deep, dark color and should register 205-210 degrees if you stick an instant read thermometer in the center. If you are using a dark colored pan, you may need to reduce the time by 5 minutes.
Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan.
Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. I remove a slice at a time, as needed. Pop in the toaster or bring to room temperature and it is almost as good as the day it was baked. * If the slices aren't completely cool when you put them in the freezer, they will stick together. A bit of patience seems to pay off later in reducing frustration! I learn everything the hard way. :)
*I recently reduced the molasses from 2 tablespoons to 1. Some readers were commenting that their bread was much darker than mine in the picture. I tried to think why and at some point I realized that the 2 tablespoons of molasses was incorrectly transcribed from my recipe notebook in the kitchen. I will say that the photo of my loaf was taken in very low light and when I adjusted the exposure it makes the bread look lighter than it looks in real life. If you want a more lightly-colored bread you may substitute honey for the molasses but the flavor will be a bit different
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Sweet Potato Frittata - Dairy-free - Whole New Mom

Sweet Potato Frittata - Dairy-free - Whole New Mom | Nutrition & Recipes | Scoop.it
Sweet Potato Frittata (dairy-free)
Ingredients

2 ½ cups diced sweet potato (about 1 large)
1 small onion, diced
12 sun-dried tomatoes, reconstituted (use Homemade Sun Dried Tomatoes or purchase a brand without additives)
Coconut or Palm Oil for broiling and cooking
6 large free range, organic eggs
¼ cup non dairy milk, (almond milk and coconut milk both work well. See
Easiest Almond Milk
and Easiest Coconut Milk)
salt, to taste

Instructions
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Roast onions and sweet potato by drizzling lightly with olive oil and salt, and placing on a parchment-lined baking sheet in a 475° F oven. Roast until tender and slightly browned (15-20 minutes).
Soak tomatoes in hot water for 5 minutes. Drain and chop finely.
Whisk eggs, milk and salt together until well combined.
In an oven-safe skillet (this 10" skillet is similar to mine) heat a small amount of oil over medium heat.
Place the sweet potato, onion and sun-dried tomato in the skillet and heat for 1-2 minutes.
Pour the egg mixture over the vegetables and cook on stovetop for about five minutes.
Transfer skillet to a 400°F oven.
Bake for 10 minutes or until knife inserted into the middle of the frittata comes out clean.
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Paleo Chocolate Chip Zucchini Almond Bread Recipe

Paleo Chocolate Chip Zucchini Almond Bread Recipe | Nutrition & Recipes | Scoop.it
ngredients

2 ½ cups blanched almond flour
¾ cup arrowroot powder or tapioca flour/starch
2 tbsp coconut flour, sifted
2 tsp baking powder
1/2 tsp baking soda
½ tsp sea salt
¼ tsp nutmeg (optional; I prefer recipe without)
4 large eggs
1/3 cup maple syrup
1/3 cup coconut oil, liquefied
2 cups grated zucchini
½ cup dark chocolate chips

Instructions

Preheat oven to 350F. Grease and 8 ½ x 4 ½ glass loaf pan or four mini loaf pans.
In a large bowl, whisk together dry ingredients.
Add in eggs, maple syrup, and coconut oil. Whisk until combined.
Fold in zucchini and chocolate chips.
Pour the batter into the loaf pan and bake for 50 to 60 minutes (or 30 to 40 minutes if using mini loaf pans), or until a knife inserted in the center comes out clean.
Remove from the oven and let cool for about 20 minutes, then invert onto a wire rack to completely cool.
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Paleo Coconut Flour Pizza Crust Recipe

Paleo Coconut Flour Pizza Crust Recipe | Nutrition & Recipes | Scoop.it
This Simple Paleo Pizza Crust will be a staple in your home, and you'll have the recipe memorized after making it a few times. Coconut and arrowroot flour create a chewy, golden crust that holds up to generous toppings.
Ingredients

⅔ cup arrowroot flour, available here
⅓ cup coconut flour, available here
¼ tsp. unrefined salt,available here
¼ baking soda
½ tsp. onion powder, available here
¼ tsp. garlic powder, available here
1 egg, at room temperature
2 Tbs. olive oil (get a free, organic Greek olive oil here)
⅓ cup room-temperature water
1 tsp. apple cider vinegar
Pizza Toppings, here's what I use:
1 jar crushed tomatoes, available here
Sliced olives
Chopped fresh basil
Truffle oil, available here
Goat cheese, if desired

Instructions

Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.
Combine the dry ingredients, then add all the wet ingredients and stir to create a soft dough.
Press the dough into a circle, a generous ¼ inch thick, on the prepared baking sheet. Bake for 10-12 minutes until golden.
Add your toppings, then broil if desired to melt/crisp the toppings.
What I use for toppings: I simmer a jar of crushed tomatoes until it is thickened, about 15 minutes. Then I add salt, pepper, and whatever herbs I desire to create a speedy pizza sauce.
I top the pizza with the sauce, sliced olives, and fresh basil for a dairy-free pizza. I also drizzle just a dash of truffle oil over the top. If you tolerate dairy, crumbled goat cheese is delicious!
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Turrón de Navidad: A Spanish Almond and Honey Candy for Christmas

Turrón de Navidad: A Spanish Almond and Honey Candy for Christmas | Nutrition & Recipes | Scoop.it

Ingredients

1¾ cup roasted almond slivers, (preferably soaked and dehydrated)
1½ cups raw honey
3 egg whites


Instructions

Roast the almonds at 375F for 10 minutes mixing them up halfway through.


In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.


Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.


Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.


Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
Cool in the refrigerator for 2-3 hours before slicing. Buen provecho.

 
 
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Oven Baked Tortillas

Oven Baked Tortillas | Nutrition & Recipes | Scoop.it

These are sturdy-more suitable for sandwiches than rolling.


¾ cup water
4 tablespoons coconut oil
1 tablespoon coconut cream
1 tablespoon coconut sugar
¼ teaspoon sea salt
3 tablespoons coconut flour
½ cup arrowroot starch
1 cup blanched almond flour
5 eggs, divided

INSTRUCTIONS

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.


In a saucepan combine the water, coconut oil, coconut cream, coconut sugar and sea salt over medium heat and bring to a boil.


Turn off the heat, add in the coconut flour, arrowroot starch and almond flour and stir the dough vigorously until it forms a ball and pulls away from the sides of the pot. Cook 1 minutes more. Remove from heat and let cool for 10 minutes.
Whisk one egg in a bowl and set aside. Add the remaining eggs into the dough, one at a time, until fully incorporated.


Drop 2 Tablespoons of dough in rounds on the prepared baking sheet, and use your fingers to pat down the dough into your desired tortilla size. Brush whisked egg over top of tortillas. Bake for 8 minutes then reduce the oven temperature to 350 degrees F and bake for another 5 minutes, until cooked through and no longer moist.


Transfer to a rack to cool. Save tortillas in an airtight container in the fridge for up to a week. Reheat the tortillas in a skillet until golden. Enjoy!

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Homemade Mini Chocolate Donuts

Homemade Mini Chocolate Donuts | Nutrition & Recipes | Scoop.it
1/2 tsp apple cider vinegar or white vinegar
1/3 cup milk of choice
1/2 tsp pure vanilla extract
1 1/2 tbsp coconut or vegetable oil (15g)
1/2 cup spelt or all-purpose flour (65g) (A reader had success with Bob’s gluten-free ap flour.)
3/4 tsp baking powder
2 1/2 tbsp xylitol or sugar (30g)
pinch pure stevia extract or 1 extra tbsp sugar
1/8 tsp salt

Combine first four ingredients in a small bowl, and whisk well. Preheat oven to 350 F and grease a mini doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin to make doughnut holes.) In a medium measuring bowl, combine all remaining ingredients and stir well. Now pour wet into dry and immediately pour as much of the batter into the pan as will fit, filling each of the spaces up about halfway. Bake 8 minutes, then allow to cool before removing. Bake the second batch the same way as you did the first.

Chocolate Coating: Mix together 2 tbsp pure maple syrup, 2 tbsp melted coconut oil, and scant 3 tbsp cocoa powder. If it’s not a thin sauce, gently heat until it becomes thin. (Coconut-free version: You can simply melt chocolate chips with a little shortening. Spectrum brand has no partially-hydrogenated oil.) Dip each doughnut in the frosting, either halfway or fully. Place on a wire rack, then refrigerate to “set” the frosting. Coconut oil melts at room temperature, so if you use the coconut version it is best to store these in the fridge. Makes about 18-20 coated doughnuts.
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Loaded Nachos

Meatsauce

1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water



Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese


Pico de gallo

6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado, Pitted And Diced
Sour Cream (optional)

Instructions
In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately!

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Chocolate Peanut Butter Swirl Brownies

Chocolate Peanut Butter Swirl Brownies | Nutrition & Recipes | Scoop.it
ngredients

1 can black beans, or 1 1/2 cups cooked
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup, agave, or honey
pinch uncut stevia OR increase maple syrup to 1/2 cup
1/4 cup coconut or veg oil, or 1/3 cup peanut butter
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips – not optional, omit at own risk
1/4 cup nut butter of choice, or more as desired

Instructions

Preheat oven to 350 F. Line an 8×8 pan with parchment. Drain and rinse the beans very well, and pat dry. Combine all ingredients (except chips and 1/4 cup nut butter) in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture and taste will be much better in a food processor. Stir in the chips, then pour into a greased 8×8 pan. Gently warm the nut butter until it is easily stir-able, then drop spoonfuls onto the batter and swirl with a spoon. You can also sprinkle some chocolate chips on top for presentation. Bake on the center rack 14 minutes – let the still-undercooked brownies cool 10 minutes, then refrigerate overnight, during which time they firm up considerably and also taste much sweeter and richer! The trick is to serve the brownies first and then reveal the secret ingredient after people have already formed an opinion about the taste. No one who doesn’t know the secret beforehand can ever tell!
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Easy No Rise Gluten Free Bagels

Easy No Rise Gluten Free Bagels | Nutrition & Recipes | Scoop.it

Ingredients

3 1/2 cups (490 g) Gluten Free Bread Flour,* plus more for sprinkling (kathy use her mock Better Batter GF flour blend)

2 teaspoons (6 g) instant yeast

2 tablespoons (25 g) granulated sugar

1 1/2 teaspoons (9 g) kosher salt

1 cup + 1 tablespoon (8 1/2 fluid ounces) warm water (about 95°F)

6 tablespoons (84 g) unsalted butter, at room temperature

Egg wash (1 egg at room temperature beaten with 1 tablespoon milk)

*BREAD FLOUR NOTES

1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

Directions


Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt,) to a boil over medium-high heat.

Make the dough. In the bowl of your stand mixer (or a large bowl with a handheld mixer with dough hooks), place the bread flour, yeast and granulated sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the water and butter, and mix on low speed with the dough hook(s) until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a smooth, enriched dough, but it is very thick. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Cover the bowl with plastic wrap and place in the refrigerator to chill for 10 minutes to make the dough much easier to handle.

Shape the rolls. Remove the dough from the refrigerator, and transfer it to a surface lightly sprinkled with bread flour. Sprinkle the dough very lightly with more flour and turn it over on itself a few times until the dough is smoother. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough following the Directions for Shaping Small, Round Rolls, and place them on the prepared baking sheet about 2 inches apart from one another. Place a floured finger in the center of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 1 1/2-inches wide.

Boil the bagels. Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 45 seconds total, turning the bagels over gently to ensure even boiling. Remove the boiled bagels from the water bath and return to the baking sheet. Brush the tops and sides with the egg wash and sprinkle with seeds if using.

Bake. Place the baking sheet in the center of the preheated oven and bake until the bagels are golden brown all over and the internal temperature reaches about 180°F (18 to 20 minutes). Remove from the oven and allow to cool briefly before serving.

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Gluten Free Pita Bread

Gluten Free Pita Bread | Nutrition & Recipes | Scoop.it

1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling (Kathy: you have recipe in Gluten Free Flour file under 5-gluten free recipes)

1 teaspoon xanthan gum (omit if your blend already contains it)

35 grams (about 1/4 cup) Expandex modified tapioca starch*

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 tablespoon (14g) neutral oil (like vegetable, canola or grapeseed)

1 egg (50 g, weighed out of shell) + 1 egg white (25 g), at room temperature

3/4 cup (6 fluid ounces) milk, at room temperature

*For information on where to find Expandex, please see the Resources page. In this particular instance, if you don’t have Expandex, you can replace it with more all purpose gluten free flour, and increase the liquid amount to 1 cup. The dough will be much more wet, and less formed. Handle this dough with wet hands, divide it into 8 portions, roll each into an approximate ball with wet hands. Place the dough on a piece of parchment paper and spread it into a round about 1/4-inch thick by pressing wet fingers down in a circular motion on the dough. Continue with the recipe as written.
Directions
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Preheat your oven to 400° F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet.

In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine. To the dry ingredients, add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch.

Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a bench scraper or sharp knife, divide the dough into 8 equal parts. Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface. Pat each ball into a disk and then, using a rolling pin and flouring the round very lightly to prevent sticking, roll it out into a round a bit less than 1/4-inch thick. Place the disks about 1-inch apart on a piece of unbleached parchment paper. Place the disks on the parchment in the oven (on top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes. Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then reinvert and bake until puffed and very pale golden on top (another minute).

Remove the pitas from the oven, and allow to cool for about 3 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.

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Zucchini Sandwich Bread

Ingredients 3 1/2 cups (490 g) Gluten Free Bread Flour*, plus more for sprinkling
2 teaspoons (6 g) instant yeast
2 tablespoons (24 g) sugar
2 teaspoons (12 g) kosher salt
7 ounces shredded fresh zucchini (from about 1 medium zucchini) 6 ounces/6 fluid ounces warm water (about 95°F)
4 tablespoons (56 g) unsalted butter, at room temperature

 *BREAD FLOUR NOTES 1 cup (140 g) Gluten Free Bread Flour in her free e book contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself)
+ 25 grams whey protein isolate (I use NOW Foods brand)
+ 15 grams Expandex modified tapioca starch.

For a calculator that helps you build the flour using my Mock Better Batter, but without doing any math, please see my Gluten Free Flour page. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

Directions
 In the bowl of your stand mixer, place the flour, yeast and sugar, and use a handheld whisk to combine well.
Add the salt and whisk to combine well.
Add the shredded zucchini, and mix to coat the zucchini in the dry ingredients.
Add the water and butter, and mix on low speed with the dough hook until combined.

Raise the mixer speed to medium and knead for about 5 minutes. The dough should be relatively smooth, but the zucchini will make it stickier.

Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).

Place the dough in the refrigerator for at least 12 hours and up to 3 days.**

 **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, and will not rise as smoothly, however. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

Preparing the dough for shaping.
On baking day, grease a standard loaf pan (approximately 9-inches x 5-inches—mine are 8 1/2-inches x 4 1/2-inches) and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother.

Do not overwork the dough or you will incorporate too much flour and it will not rise properly. This dough is a bit difficult to handle, as the zucchini continue to release its moisture during the first rise.

Shaping the dough.
Turn the dough out onto a well-floured surface, and pat the dough into a rectangle about 7 inches long x 5-inches wide. Fold both 7-inch sides of the dough about 2 inches in toward the center, and then roll up the dough from one 5-inch side toward the other until the dough is completed coiled.

Roll the dough gently back and forth on the lightly floured surface, to seal the edges. Tuck the short ends slightly under the loaf, if necessary to fit the loaf in the loaf pan. Lift the shaped loaf carefully into the loaf pan, seam side down. Cover the loaf pan with an oiled piece of plastic wrap, and place in a warm, draft-free location until the dough has risen to nearly 1-inch above the lip of the pan (about 1 1/2 hours, but rising time can vary greatly depending upon your kitchen environment).

About 20 minutes before your dough has finished its final rise, preheat your oven to 350°F. Once the dough has finished rising, remove the plastic wrap and place the pan in the center of the preheated oven.

Bake for about 45 minutes, or until the bread reaches an internal temperature of 185°F on an instant-read thermometer. Allow to cool for about 10 minutes in the pan before turning it out onto a wire rack to finish cooling until no longer hot to the touch. Serve immediately.
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Gluten Free Bread Sticks - What A Girl Eats

Gluten Free Bread Sticks - What A Girl Eats | Nutrition & Recipes | Scoop.it
Gluten Free Bread Sticks
Author: Cynthia McCloud Woodman
Recipe type: Bread
Cuisine: Gluten Free

These gluten free bread sticks are great for dips, soups and stews. Recipe from the Wheat Belly Cookbook. Almond flour and flaxseeds add extra protein and texture.
Ingredients

1½ cups water (100-110 degrees F.)
1 package, (1/4 ounce) instant (rapid rise)
2 cups garbanzo bean (chick pea) flour (you may need more)
2 cups almond meal/flour
1 cup ground golden flaxseeds
2 teaspoons kosher alt
4 Tablespoons unsalted butter, melted
1 egg
1 Tablespoon water
½ teaspoon baking soda
Coarse salt and caraway seeds to sprinkle on top.
Olive oil for coating a work surface.

Instructions
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In a small bowl or glass measuring cup, whisk the water and yeast until the yeast dissolves. Let stand for 10 minutes.
In a large bowl of a stand mixer fitted with the dough hook, combine the garbanzo bean flour, almond meal/flour, flaxseeds, and kosher salt. Add the melted butter, and stir to combine. Add the yeast mixture and mix on medium for 5 minutes, scraping down the sides of the bowl, until all the ingredients are mixed and a loose ball of dough forms. (You may need to add up to ½ cup more garbanzo flour) See photos.
Cover the bowl with plastic wrap and let stand in a arm place for about 1 hour, or until the dough increases in size ( it will not double like traditional dough).
Preheat oven to 350 degrees F. Line two baking sheets with parchment or silpat, silicon baking sheets.
In a small bowl, lightly beat the egg, water, baking soda.
Lightly coat a work surface with oil. Turn the dough onto the work surface and knead a few times to bring the dough together. Divide into 24 pieces, and roll each piece into a ball.
Roll each ball into a 5"-6" bread sticks. Brush each bread stick with egg wash and sprinkle with coarse sea salt and caraway seeds.
Bake for 25 mites or until golden brown and slightly firm to the touch.
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Sweet Potato Fries with Maple Dip

Sweet Potato Fries with Maple Dip | Nutrition & Recipes | Scoop.it
2 sweet potatoes
1 Tbsp. arrowroot starch
1 Tbsp. coconut oil
1 Tbsp. coconut palm sugar
1⁄2 tsp. sea salt
1 tsp. ground cinnamon
1 (13.66-oz.) can coconut milk, full fat (chilled overnight)
2 Tbsp. pure maple syrup

INSTRUCTIONS

Preheat the oven to 400 ̊F. Line a baking sheet with parchment paper.
Use a vegetable peeler to skin the sweet potatoes. Cut into french fry-size pieces. Place the fries in a large ziploc bag and dump in the arrowroot starch. Close the bag and shake until evenly coated. Sprinkle the coconut oil, coconut palm sugar, sea salt, and cinnamon over the fries in the bag. Close the bag and shake until evenly coated.
Spread the fries over the prepared baking sheet. Bake for 15 minutes.
Combine the coconut cream and maple syrup in a small bowl. Chill for 15 minutes. Enjoy!
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How To Turn Coconut Milk Into Caramel Sauce

How To Turn Coconut Milk Into Caramel Sauce | Nutrition & Recipes | Scoop.it
How To Make Coconut Caramel
Total Time: 1h 10m
Yield: about 2/3 cup
Print This Recipe
5/5
Ingredients

13.5 oz coconut milk (Coconut-free recipe here)
1/3 cup pure maple syrup, honey, or agave (vegans use the maple or agave)
1/4 cup brown sugar OR simply increase the above liquid sweetener to 2/3 cup
1/2 tsp pure vanilla extract
1/4 tsp salt
optional 1 tbsp butter-type spread or coconut oil, for richer flavor

Instructions

*Use the brown sugar (or coconut sugar) if you want more of a caramel flavor; however using all liquid sweetener still yields delicious results. Make sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage.

Combine all ingredients except the vanilla extract in a medium saucepan. Bring to a boil. Let it boil for around 3-4 minutes, stirring continuously, then lower to a simmer. Let it simmer—stirring as needed—until it cooks down to about half its volume and thickens. This usually takes around 50-60 minutes, depending on your climate, stove, and the fat content in your particular can of coconut milk. Turn off the heat, stir in the vanilla, and let it sit for about an hour. Cover and refrigerate overnight – it continues to thicken as it sits.
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Beautiful Skin Made Easy With 4 Simple Aromatherapy Blends

Beautiful Skin Made Easy With 4 Simple Aromatherapy Blends | Nutrition & Recipes | Scoop.it

Essential Oil Blends For Beautifying Your Skin

To go ahead and start mixing, acquire a one or two ounce dark glass bottle to mix in, an eye dropper and a small funnel (you don’t NEED this, it just makes the whole process a lot less messy).

For the first recipe, we’ll start with a blend that’s for daily use for all skin types.

It’s created to give the skin health and vitality, while keeping it clean and beautiful:

Pour one ounce of Hazelnut oil into your mixing bottle (double all the ingredients if you’d like to make two ounces).
Add fifteen drops (about 2/3rds of a milliliter) of Thyme essential oil.
Then add fifteen drops each of Rosemary, Neroli (or a high-quality Petitgrain – distilled from the same plant as Neroli with a lower cost), and Lavender.

While originally created as an acne-clearing blend, it did so well for so many folks it is now used as a basis for healthy ‘normal’ skin as well.

For overly sensitive and damaged skin (from chemicals or other means) and for skin with weak capillaries (showing spider veins may be a symptom)…

Start with a 5:1:1 ratio of Hazelnut, Rosehip Seed and Evening Primrose oils (3/5 ounce Hazelnut, and 1/5th each of the other oils).
Add fifteen drops each of German Chamomile, Helichrysum, Lavender, and Roman Chamomile.

This blend will enhance the regenerative capability of the skin through the action of the Helichrysum and Rosehip seed, provides nutrients through in the Rosehip seed and Evening Primrose, and reduces the inflammation which accompanies any type of damage and aging.

For clearing excessively oily and acne-prone skin,

1 oz. of Hazelnut oil,
Add fifteen drops each of Myrtle essential oil, Eucalyptus, Lavender, and Rosemary.

The Myrtle is special in that it dissolves the sebum clogging skin pores, and the Eucalyptus calms the output of the sebaceous (oil-producing) glands.

If your skin has no particular ‘condition’, but appears tired, lifeless, pallid, or ‘worn out’, try mixing…

One-fifth ounce of Rosehip Seed and four-fifths ounce Hazelnut oil.
Then add 15 drops each of Carrot Seed essential oil, Lemon verbena (which helps the skin detoxify), Niaouli (gently tightening the skin), and Rosemary verbenone – this creates an excellent restorative blend.

For aging skin needing firming that can be used around the eyes – try this more gentle variety:

Mix in five ounces of Hazelnut oil and one ounce of Rosehip seed oil
Add fifteen drops of each of Myrtle essential oil (green), Cistus or Rock Rose and Rosemary.

Conclusion

So there are a few tried-and-true aromatherapy skin care blends to use in your natural beauty regime.

You can easily mix and match the oils described to create your own blend, and add any oils you really like the aroma of (be aware that a FEW essential oils are VERY strong, and should not be used on the skin – the more common of these include Cinnamon, Clove, Oregano, and Red Thyme – consult with a knowledgeable practitioner if you are unsure about the safety of any oil).

A word about purchasing oils for your blends – do NOT use anything labeled as a ‘fragrance oil’ – these are synthetic reproductions of essential oils that will likely cause an allergic reaction.

DO seek out a reputable source. And oils, like wine, do vary greatly from maker to maker.




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Real Paleo Red Velvet Cupcake Recipe (Paleo Muffins, Gluten-Free, Grain-Free)

Real Paleo Red Velvet Cupcake Recipe (Paleo Muffins, Gluten-Free, Grain-Free) | Nutrition & Recipes | Scoop.it
Ingredients

2 cups beet puree*
1 cup melted butter
3 eggs
¾ cup almond flour
¾ cup coconut flour
1 cup 100% cocoa powder
½ cup whole goat milk
½ cup unsweetened applesauce
1 cup xylitol (for low-glycemic) or natural sweetener (honey, maple syrup, coconut palm sugar, etc.)
2 teaspoons Greek or goat yogurt
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 oz 100% chocolate bar cut into small pieces
Sprinkles of cacao nibs

Instructions

*To puree the beets, take 2 to 3 unpeeled medium size beets, cut the stems off, wrap in tin foil and bake in the oven at 400 degrees for 1 hour. Let cool. Peel the beets (the skin should slip off pretty easily). Puree in the blender or food processor until smooth like applesauce.
Mix all ingredients. Scoop the batter into paper cups in a cupcake pan. Bake at 350 degrees F for 20 minutes.
Let cool (or not), top with cream cheese, and sprinkle with cacao nibs and cinnamon.
Eat ravenously.
Then write to me and thank me.
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Braised Beef

Braised Beef | Nutrition & Recipes | Scoop.it
¼ cup chili powder
4½ teaspoons sea salt
2 tablespoons coconut palm sugar
2 teaspoons ground cumin
1 teaspoon Dried Oregano
¼ teaspoon ground allspice
1 (4 pound) beef chuck roast, bone in
1 can (28oz) diced tomatoes
1 yellow onion, chopped
6 cloves Garlic, minced
½ cup water
sea salt

INSTRUCTIONS

Combine the chili powder, sea salt, coconut palm sugar, cumin, oregano and allspice in a small bowl. Coat the roast all over with the rub, massaging it in on all sides.
Place the roast in a Dutch oven. Cover and refrigerate for at least 12 hours, and up to 3 days.
Remove the roast from the fridge and let it sit out at room temperature for an hour before cooking.
Preheat the oven to 300 degrees F and place a rack in the center. Add the diced tomatoes, chopped onion, minced garlic and water over the roast. Cover and cook for 3 to 3 ½ hours, until the meat is tender.
Transfer the meat from the pot to a rimmed baking sheet to cool slightly. Break the meat into large pieces and remove and discard any fat. Skim any fat from the top of the veggie mixture in the pot. Return the meet to the pot in a single layer.
Increase the oven temperature to 425 degrees F and cook the beef, uncovered, until the exposed skin is deeply brown, flipping it once, about 45 minutes.
Shred the beef with two forks and mix with the veggies. Serve warm. Enjoy!
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Gluten-Free Bagel Recipe (vegan, xanthan gum-free)

Gluten-Free Bagel Recipe (vegan, xanthan gum-free) | Nutrition & Recipes | Scoop.it
Gluten-Free Bagels

Once the bagels are baked and completely cool you can slice them in half and freeze for later use. To reheat, simply toast your frozen bagel halves in the oven or a toaster. I like a to make a few batches of this recipe at a time so some can go into the freezer. My children love to make sandwiches out of them....such as turkey-lettuce-mustard-raw cheese for their school lunches, or a fried egg and avocado sandwich for breakfast!

Wet Ingredients:
2 cups warm water (105 to 110 degrees F)
1 tablespoon dry active yeast
1 tablespoon maple syrup or organic cane sugar
1 tablespoon extra virgin olive oil
½ cup ground golden flax seeds
¼ cup whole psyllium husks

Dry Ingredients:
1 ½ cups sprouted brown rice flour*
¾ cup raw buckwheat flour*
¾ cup tapioca flour
1 ½ teaspoons sea salt

Toppings:
coarse ground sea salt
poppy seeds
sesame seeds
garlic powder
onion powder

1. Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over.

2. While the yeast is activating, mix together the dry ingredients in a large bowl.

3. After the yeast is activated whisk in the olive oil, ground flax seeds, and psyllium husks into the water-yeast mixture. Let stand for 1 to 2 minutes to let the flax and psyllium release their gelatinous substances. Whisk again.

Bagel dough after kneading in extra flour so the dough is not too sticky.

4. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Turn dough out onto a floured wooden board. Add more flour (rice, buckwheat, or tapioca) a little at a time, until the dough holds together and isn’t too sticky.

Dough divided into equal-sized balls, a little extra flour kneaded into each.

5. Divide dough into six to eight equal-sized balls. Knead in a little extra flour to each dough ball if it is still too sticky. Gently flatten each ball and place in the palm of your hand. Use your thumb to make a hole in the center and then stretch the hole using both hands so it is a little larger. Place the bagel onto a parchment-lined cookie sheet. Repeat with remaining dough balls.

Each dough ball formed into a bagel shape.

6. Cover bagels with another piece of parchment paper and place cookie sheet in a warm place to rise. I like to place the cookie sheet on top of a large glass baking pan filled with very hot water or into a warm oven (set to the warm setting for about 15 minutes and then turned off). Let rise for 45 to 60 minutes.

Bagels after rising for about an hour on a parchment-lined cookie sheet.

7. Place a large pot of water on the stove. Bring to a boil. Place 3 to 4 bagels into the boiling water at a time (they should have space to move so don't overcrowd them). Boil for 2 minutes, then flip each bagel over and boil for 2 minutes on the other side. Using a large slotted spoon, remove each bagel and set back onto the parchment-lined cookie sheet. Repeat with remaining bagels.

Bagels boiling for 2 minutes on each side.

8. Preheat oven to 400 degrees F.

Boiled bagels getting sprinkled with toppings.

9. Sprinkle any toppings you would like on the wet bagels (just after boiling). In these photos I am using coarse ground pink Himalayan salt (I use my salt grinder set to coarse), poppy seeds, and a very small amount of organic onion powder.

10. Bake for about 25 minutes. Remove from oven and enjoy warm with butter or coconut butter! They are also delicious spread with mashed avocado and smoked salmon! Cool bagels and slice in half before freezing if desired. Extra bagels can be stored in an airtight glass container for 3 to 4 days. Lightly toast before serving for the best texture.

Yield: About 6 to 8 bagels

*Note: Use sprouted brown rice flour if you can find it, if not, regular brown rice flour works just as well. Make sure you are using "raw" buckwheat flour, or flour made from raw buckwheat groats. Roasted buckwheat flour will NOT work in any of my recipes. To make raw buckwheat flour all you need to do is to grind raw buckwheat groats in your high-powered blender or coffee grinder until a soft, fine flour forms. It's really easy and quick. You can search through all of the recipes on this blog tagged with "buckwheat" to learn more about how I use this lovely flour!
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Mini Homemade Snowball Donuts

Mini Homemade Snowball Donuts | Nutrition & Recipes | Scoop.it
Mini Powdered Sugar Snowball Donuts

Makes 18-20

1 tsp apple cider vinegar or white vinegar
2/3 cup milk of choice
1 tsp pure vanilla extract
2 1/2 tbsp vegetable or melted coconut oil
1 cup spelt, white, or Arrowhead Mills gf flour
1 1/2 tsp baking powder
1/3 cup sugar or xylitol
pinch uncut stevia OR 2 additional tbsp sugar
1/4 tsp salt
1 cup powdered sugar or Sugar-Free Powdered Sugar

In a small bowl, whisk together the first four ingredients. Preheat your oven to 350F and grease a mini (or regular) donut pan or mini muffin tin. In a large bowl, combine all remaining ingredients except the powdered sugar, and stir well. Pour wet into dry, stir until just evenly mixed, and immediately pour into the donut pan. Bake 8 minutes, then allow to cool completely before removing from the trays. Pour the powdered sugar into a deep bowl, then either dip the doughnuts into the bowl or simply sprinkle powdered sugar over the tops
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Clean Eating Chocolate Oatmeal No Bake Bars

Clean Eating Chocolate Oatmeal No Bake Bars | Nutrition & Recipes | Scoop.it
ngredients

1/4 cup + 3 tbsp peanut butter (or allergy-friendly sub)
1/4 cup + 3 tbsp pure maple syrup, honey, or agave
1/4 cup virgin coconut oil (48g)
1/2 tsp pure vanilla extract
1/4 tsp salt
2 cups quick oats (180g)
1/4 cup cocoa powder

Instructions

Line an 8-inch square pan with parchment or wax. Set aside. Stir together the first three ingredients. Gently heat until the oil is melted and peanut butter is easily stir-able. Whisk in the vanilla extract and salt, stirring until completely smooth. Stir in the quick oats and cocoa powder until evenly coated. Smooth into the prepared pan, and press down with a spoon as hard as you can. Really pack it in. Freeze until firm enough to cut. Leftovers can stay out a few hours, but I like to keep them in the freezer for optimum freshness, where they last a few weeks.
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One Pan Egg Roll in a Bowl -

One Pan Egg Roll in a Bowl - | Nutrition & Recipes | Scoop.it
Ingredients

9 cups shredded cabbage
1½ c shredded carrot
2 med onions, finely chopped / minced
1½ T sesame oil. Use another oil for AIP
1½ t ginger (powdered)
½ t black pepper (omit for AIP)
1 tsp garlic granules (or 4 cloves garlic) (see how to make Homemade Garlic Powder)
1½ t salt (I use Real Salt)
1/16 tsp stevia extract (or 4 T other sweetener)
½ T crushed red pepper (optional. Omit for AIP.)
2 T white wine (omit or substitute more broth for AIP.)
⅓ cup beef broth (see Homemade Broth Tips)
4 tsp tamari, liquid aminos, soy sauce, or coconut aminos or to taste
1½ lb ground beef (or ground or finely chopped chicken). Pork can be used as well. Omit for vegan or for a vegetable side.

Instructions
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Place meat in large pan and cook until browned.
On medium high heat, add the onions and sesame oil. Cook until lightly browned.
Reduce heat to medium.
Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.
Add tamari to taste and adjust flavorings as desired.
Serve plain or over rice or cauliflower rice
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